- 1 teaspoon neutral cooking oil plus more, as needed
- 3 tablespoons butter
- 1 Vidalia onion peeled and thinly sliced
- 10 ounces cremini mushrooms sliced
- ½ cup sweet vermouth (red)
- 1 cup vegetable stock
- 15 ounce can crushed tomatoes
- 2 Parmesan rinds optional
- 1 pound orecchiette
- Salt, pepper, garlic powder, pinch of sugar, and crushed red pepper to taste
Garnish:
- Grated Parmesan
- Freshly minced parsley
Caramelize the Onions:
Heat the neutral cooking oil in a wide pot over medium heat. Add the onions and cook for 8-10 minutes until they begin to turn brown, flipping regularly. Melt the butter into the pot and adjust the heat as necessary to keep them from burning. Continue cooking over moderate heat, turning often, for an additional 10-15 minutes until they are well caramelized. Transfer to a bowl and sprinkle with salt.
Brown the Mushrooms:
If the pot seems dry, add a little oil. Add the mushrooms and cook, turning regularly, for 8-12 minutes until they release liquid and begin to crisp up. Adjust the heat as necessary to prevent them from burning. Season with salt, pepper, and crushed red pepper.
Finish the Sauce:
Add the vegetable stock and crushed tomatoes and stir to combine. Add the parmesan rinds and season with more salt, pepper, and a liberal shake of crushed red pepper. If you like a sweeter sauce, add a pinch of sugar. Add a sprinkle of garlic powder, if desired (or you can add fresh minced garlic to the mushrooms for about 1 minute before you deglaze the pot!).
Bring the sauce to a very low boil and then reduce heat and simmer for 20 minutes. Taste and season again to your preferences.
Calories: 591kcal | Carbohydrates: 102g | Protein: 20g | Fat: 12g | Sodium: 251mg | Fiber: 7g | Sugar: 13g | Vitamin C: 14mg